Opis
A warm and creamy roasted pumpkin soup perfect for chilly days.
Składniki
Skala
- 2 cups roasted pumpkin
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1 tbsp olive oil
- Fresh herbs for garnish
Instrukcje
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin in half and remove the seeds.
- Drizzle olive oil over the pumpkin and roast for 30-40 minutes until tender.
- In a pot, heat olive oil and sauté onions until translucent.
- Add garlic and cook for 1 minute.
- Add roasted pumpkin and vegetable broth to the pot.
- Simmer for 15 minutes.
- Puree the soup with a blender until smooth.
- Stir in coconut milk, salt, pepper, and nutmeg.
- Heat through and serve with fresh herbs.
Uwagi
- Use fresh pumpkin for the best flavor.
- Adjust spices to your taste.
- Can be stored in the fridge for up to 5 days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 45 minutes
- Kategoria: Soup
- Sposób: Roasting and simmering
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 200
- Cukier: 3g
- Sód: 600mg
- Kwasy: 10g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 25g
- Włókno: 4g
- Białko: 3g
- Cholesterol: 0mg
Słowa kluczowe: roasted pumpkin soup, pumpkin soup, fall recipes